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I seriously just made the best Mac and Cheese I have ever had. I first had this dish at my best friend’s fourth of July pic-nick last year. I begged her for the secret. She laughed at me and told me it was too hard, I could never pull this off. Then she gave me the recipe.
This is a great dish to prepare for picnics or get togethers because it is in the Crock-Pot and you don’t touch it until you are ready to serve. You can easily delegate the stirring to someone who comes in the kitchen wanting to help!
The Best Mac and Cheese Ever
16 oz of pasta cooked and drained
16oz of Cheddar (cubed)
16oz of Monterrey Jack (cubed)
16oz of Velveeta (cubed)
1cup of Milk
Cook and drain the pasta and set aside. Cube up the cheese. Spray your crock pot with nonstick spray, then layer in the pasta and cubed cheese. Pour in the milk.
Cook on low for 4 hours. Don’t look at it, don’t touch it. Stir well before serving.
Trust me, this is good. You might want to salt and pepper to taste, but it is not necessary.
Your family will love this! It makes enough for leftovers, if you can keep your spoon out of it. Then you can make grilled mac n cheese.
Who in your house is a Mac and Cheese lover?